Roasted Green Beans with Parmesan and Basil (VIDEO)

posted on April 13, 2015 by Rachel Gurk

These roasted green beans with parmesan and basil are crispy, flavorful and probably don’t even require a trip to the store — just open your pantry and fridge!

I don’t know if I’ve ever seen my mom enjoy a food as much as she enjoyed these roasted green beans! Okay that might be an exaggeration, but my mom LOVED these little suckers. I had cranked out a bunch of recipes the day before she visited last time and I got these out with dinner the night she and my dad arrived.

They were slightly soggy by that point and I lazily reheated them in the microwave, making them even soggier. But she couldn’t stop eating them! She’s probably annoyed that it took me so long to post the recipe.

I love cooking with my mom and she is the one who gave me the love of cooking so anytime I knock a recipe out of the park in her eyes, I feel an extra sense of accomplishment and success.

And to be honest, I wasn’t really sure these roasted green beans with parmesan were going to be all that. I was a little embarrassed to be using grated parmesan cheese (we’re talking green can!) and dried basil. Should I be using freshly grated parmesan and basil leaves picked from my (non-existent) garden? Perhaps, but perhaps not. Sometimes what you have on hand is more than good enough. Sometimes it’s great! Sometimes it will have your mom talking about green beans for a week.

Plus, Rachel Cooks is all about E-A-S-Y (If you love that, you’ll love all my recipes — click here to get them free in your inbox as soon as they’re published here — you’ll also get a free ebook). I don’t want you to have to run to the store if you don’t have to. And you totally don’t have to because these green beans rock just as they are.

How to Make these Roasted Green Beans Extra Crispy:

One thing I would mention is to make sure to dry your green beans really well. This is true when you’re roasting any vegetable and green beans are no exception. I put them right onto a towel and rolled them around a bit until they were nice and dry. Then you can get to roasting.

If basil and parmesan aren’t for you, make sure to try the green beans with lemon and feta that I posted a couple of weeks ago. I prefer those, my mom prefers these. Try them both! Or if you’re in the mood for something a bit richer, try my homemade green bean casserole – no canned soup in this version!

Roasted Green Beans with Parmesan and Basil

Yield: 4 as a side dish

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

These roasted green beans with parmesan and basil are crispy, flavorful and probably don’t even require a trip to the store — just open your pantry and fridge!

Ingredients

3/4 to 1 pound of fresh green beans (stem end snipped off), trimmed

1 tablespoon extra virgin olive oil

3/4 teaspoon dried basil

1/4 teaspoon salt

1/4 teaspoon freshly cracked pepper (more or less to taste)

2 tablespoon grated parmesan

Instructions

Preheat oven to 425°F.

Dry green beans well and spread on a rimmed baking sheet. Toss with olive oil (use your hands), so that all the beans are coated. Sprinkle with salt, pepper, basil. Toss again to coat.

Roast for 10 minutes, toss, and continue to roast for 5 more minutes. Immediately sprinkle with parmesan and serve.

Notes

These would be amazing with fresh basil instead of dried (but they’re amazing as is, too!). If you have it, leave off the basil before roasting. Wait until after they are cooked and then toss with the finely minced basil leaves.

Verdict: These roasted green beans with Parmesan are almost as good as french fries. Okay, no, nothing like french fries. But good on their own merits! Totally different than french fries but just as good. Where was I going with this?Husband’s take: As you know, these were a hit with my mom. No one else had any complaints at all either!Changes I would make: None!Difficulty: Very easy.

PS: Love roasting vegetables as much as I do? I compiled all my roasted vegetables into one giant list! You’ll find the basics there, but you’ll also find jazzed up versions, sheet pan dinners, and a few things that are roasted but aren’t vegetables. One of my favorites are these cumin roasted carrots. If you love these roasted green beans, I know you’re going to love this list!

Yup..I have some green beans sitting int he fridge and this is what I am doing with them! Thanks for the idea!

Green Beans are one vegetable I haven’t yet roasted. These sound really good! I love the Parm/Basil combo!

I haven’t roasted green beans, I guess I never thought of it…and I agree, things have to be easy and can’t be a big project for everything! I will give this a try as I always have parm on hand. Cheers!

How come I’ve never thought to roast green beans?! I’m always roasting other veggies, and these look delicious! I love that they are so easy, too!

Rachel,
This is the kind of dish that won’t make it off the roasting pan and onto a serving dish at my house. We just stand in the kitchen sampling ‘just one more’ until there is none left!
I heart the green can, and I think this looks awesome!

My family tends to steam veggies, without any other seasoning, and while the texture is good, the flavor is lacking. I am all about roasted veggies and I will definitely have to give this a try.

My first time roasting green beans and these were delicious! My husband and I ate almost the entire pan! I used Wegman’s basting oil (which has herbs in it), fresh basil and garlic salt (instead of regular salt). This will go into the rotation!

Loved these! So did my husband and daughter! DELICIOUS!!!

So happy to hear that! Thanks for taking the time to leave feedback!

I made these tonight and they were divine. I used a full 1/4th teaspoon of pepper and it gave them quite the kick. I might cut that down to half next time. The flavor combination is amazing. They didn’t come out with much (if any) crunch, but that might be due to the fact that I didn’t have any olive oil on hand and had to substitute with vegetable oil. Even so, I found that I ate the entire batch (which isn’t bad at all for me since I’m on a keto diet)!

So happy to hear you liked these! Thanks for taking the time to come back and leave your feedback – it means the world to me!

I was looking for some healthy side dishes and found this one the other day. I made the green beans last night and thought they were delicious! My 9yr old daughter refused to try one but after I persisted, she took one bite and ate the rest on her plate. This was a huge win and a recipe I will use often. Thank you.

That is most definitely a win — wow!!! Your comment brought a smile to my face; I have a picky eater and I know how much of a victory that would be! Thanks for taking the time to come back and leave a comment!

I made this for dinner this evening and my 5 year old and 3 year both loved it. Delicious!

Oh I’m so happy to hear that! Thanks for taking the time to leave a comment!

Thought this sounded good.but they came out soggy.
I may have used too much oil. I did thoroughly dry them, but let them sit out if the fridge most of the day before cooking and I think that also Impacted the crispness or lack there off

I’m sorry to hear that these were soggy for you! Did you use more oil than the recipe indicated?

Oh my gosh these were the best veggie I’ve ever roasted. So delicious! I didn’t have dried basil so used fresh, and didn’t have the grated parm but had a wedge so grated some. So delicious. I made a 20 oz batch and I think I might have eaten half of it all by myself. And it was so easy. Thank you!!

Sorry to hear you didn’t like these! They do get crispy which is what I love about them. Perhaps you’d like my green beans with feta better.

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About Rachel COoks

Hi, I'm Rachel! This site features a wide variety of recipes with one common thread: easy preparations. I love creating accessible and delicious food that will please the whole family. Hope you enjoy! (more about me...)

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